Baked Potato Soup – a cold weather favorite!

Six large potatoes
1/2 stick butter
1/2 cup flour
 Six cups milk
1 bunch green onions chopped
1/2 package bacon, cooked and crumbled
1 1/2 cups grated cheese
1 cup sour cream
Salt and pepper to taste

Bake the potatoes, cool and cut into cubes. Melt butter and add flour. Add 1 cup of milk to the flour and butter mixture. Whisk well.  In a large pot over medium heat, add the rest of the milk. As the milk warms, add the milk and flour mixture, then add the potatoes, green onions and bacon. Heat to almost a simmer and then reduce heat to low. Add cheese and sour cream. Season with salt and pepper. Stir and serve when cheese has melted. Serves 10!

When I made this last I used  5 cups of 2% milk, 4 potatoes and four strips of thick bacon, cooked and crumbled. For the friends I made it for I left out the green onions. The ingredients for the recipe can be adjusted as needed for the amount you want to make and the ingredients you want to include. The soup was delicious!

Original recipe from the Austin American-Statesman.

1 Comment

  1. I have been lucky enough to eat some of Susan's potato soup and can attest to its thick creamy goodness. The bacon adds just the right degree of meatiness to make it a real meal.

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